Bryant Sharp invented the Pink Squirrel in 1941 at Bryant’s Cocktail Lounge in Milwaukee, Wisconsin, USA. According to the traditional formula, the cream was used instead of cream, and the Pink Squirrel may have started out as a smoothie loaded with spirit before Prohibition.
Bryant’s second owner, Pat Malmberg, eliminated the crème of chocolate out from traditional formula in the 1960s, deeming it unneeded, so this is how Bryant’s Pink Squirrels are made even now.
- 24 almond macaroons, crushed
- 3 tablespoons butter, melted
- 24 large marshmallows
- 3/4 cup milk
- Red food coloring
- 1 1/2 ounces crème de noyaux liqueur
- 1 1/2 ounces white crème de menthe
- 2 cups whipping cream, whipped
- Combine the macaroons and the butter in a mixing bowl.
- Press into a 9-inch pie plate and bake for 5 minutes at 350 degrees F.
- Melt marshmallows in milk on the top of a double boiler set over boiling water. Cool.
- Mix in the liqueurs and food coloring.
- Fold the marshmallow mixture into the whipped cream.
- Pour the filling into the pie shell that has been prepared.
- Refrigerate or freeze.
- If desired, top with extra whipped cream.